Sam Choy's Kitchen recipe: Herb Chicken Eggplant Pasta
Serving for 4-6
2-3 pounds of chicken thigh or breast 2 Italian eggplant 1 bell pepper 3-4 tomatoes 1 red onion 4-6 pieces of fresh minced garlic (add more as desired) 2 pounds of pasta 3 tablespoons of olive oil 3 tablespoons of balsamic vinegar 1/2 teaspoon salt 1/4 cup of sugar (if desired) Herbs and seasoning to taste: rosemary, basil, oregano 1/2 cup old bay seasoning 3 cups tomato sauce
Boil- pasta, use olive oil, vinegar, and salt Simmer- chicken in half cup of old bay seasoning till done- 15 minutes Roast- eggplant and bell pepper Blanche- x-cut top of tomatoes for easy peeling, after a quick boil- give tomatoes an ice bath to stop cooking, then peel the skin Chop- eggplant in large cubes Chop- tomatoes in medium size cubes Chop- bell pepper in medium cubes Chop- red onion in small dice
Sauté onions with a little olive oil, then add the tomato sauce, along with the eggplant, tomatoes, bell peppers, and garlic. Add sugar if desire. Bring to a light boil the pour over your pasta. Add cooked chicken and serve.